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1
Place the measured water and brown sugar in a medium saucepan.
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2
Set over medium heat and stir occasionally until the sugar has completely dissolved, about 10 minutes.
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3
(Do not let it boil.)
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4
Remove from heat and let cool until warm to the touch.
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5
Meanwhile, fill a 14-inch wok with about 1 1/2 inches of water and place a 12-inch bamboo steamer inside.
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6
(The water should not touch the bottom of the steamer.)
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7
If you dont have a wok and a bamboo steamer, use a large frying pan and foil as described above in Special equipment.
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8
Bring the water to a simmer over medium heat.
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9
Coat a 9-inch round cake pan with vegetable oil; set aside.
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10
Place the rice flour in the bowl of a stand mixer fitted with a paddle attachment.
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11
With the mixer on low speed, slowly pour in the sugar-water mixture, beating until smooth, about 2 minutes.
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12
If needed, stop to scrape down the sides of the mixer with a rubber spatula.
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13
Add the measured oil and continue beating on low speed until the batter is smooth and the oil is incorporated, about 5 minutes.
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14
Add the almond extract and beat until just incorporated.
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15
Pour the mixture into the prepared pan.
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16
Carefully place the pan in the bamboo steamer or on top of the foil coils.
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17
Cover the bamboo steamer with its lid or cover the wok or frying pan with a tightfitting lid or a sheet of aluminum foil.
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18
(Do not cover the cake pan directly with a lid or foil.)
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19
Steam until the cake is very firm to the touch, about 3 hours, checking every hour and replenishing the wok or pan with hot tap water as needed.
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20
While the cake is still warm, garnish with the dates (if using) and sesame seeds.
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21
Let cool on a rack to room temperature.
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22
Run a knife around the outside of the cake, then slip a thin spatula under the cake to lift it out.
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23
Serve it sesame seed side up.
